Lebanese Stuffed Zucchini (Mahshi Lift)

Ingredients

• 6 medium zucchini 6 medium zucchini
• 200g (7oz) ground lamb 200g (7oz) ground lamb
• 200g (7oz) ground beef 200g (7oz) ground beef
• 1 cup (200g) long-grain rice 1 cup (200g) long-grain rice
• 1 large onion, finely chopped 1 large onion, finely chopped
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1/4 cup (15g) fresh parsley, finely chopped 1/4 cup (15g) fresh parsley, finely chopped
• 1/4 cup (15g) fresh mint, finely chopped 1/4 cup (15g) fresh mint, finely chopped
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt and pepper to taste Salt and pepper to taste
• 2 cups (480ml) tomato sauce 2 cups (480ml) tomato sauce
• 2 cups (480ml) vegetable broth 2 cups (480ml) vegetable broth
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cut off the tops of the zucchini and carefully hollow them out using a spoon, leaving about 1/4 inch thick shells. Reserve the scooped-out flesh.
3. 3.
   In a large bowl, combine the ground lamb, ground beef, rice, onion, garlic, parsley, mint, cinnamon, allspice, nutmeg, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
4. 4.
   Stuff each hollowed zucchini with the meat and rice mixture, pressing it gently to fill the cavity.
5. 5.
   In a baking dish, mix together the tomato sauce, vegetable broth, and olive oil. Place the stuffed zucchini in the dish, arranging them in a single layer.
6. 6.
   Cover the baking dish with aluminum foil and bake for 45 minutes.
7. 7.
   Remove the foil and continue baking for an additional 15 minutes, or until the zucchini are tender and the rice is cooked.
8. 8.
   Serve the Lebanese Stuffed Zucchini hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Zucchini — Choose medium-sized zucchini that are firm and free from blemishes. Hollow them out carefully to maintain their shape while stuffing.
• Ground lamb and beef — Opt for lean cuts of meat for a healthier option. Ensure the meat is well-seasoned and mixed thoroughly with the other ingredients.
• Rice — Rinse the rice before using to remove excess starch and achieve a fluffy texture.

Tips & Tricks

• For a vegetarian version, replace the ground meat with a mixture of cooked lentils and rice.
• Add a squeeze of lemon juice over the stuffed zucchini before serving for a tangy twist.
• Serve the dish with a dollop of Greek yogurt on top for added creaminess.
• Experiment with different herbs and spices to customize the flavor profile to your liking.
• Leftover stuffed zucchini can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Lebanese Stuffed Zucchini is best served hot, straight from the oven. It can be enjoyed as a main course accompanied by a fresh salad and warm pita bread.

Presentation advice

Arrange the stuffed zucchini on a platter, garnished with a sprinkle of fresh herbs such as parsley or mint. The vibrant colors of the dish will make it visually appealing and enticing.